The relation of bacteria to the flavors of cheddar cheese / L.A. Rogers.
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| Main Author: | |
|---|---|
| Corporate Authors: | , |
| Format: | Government Document Book |
| Language: | English |
| Published: |
Washington, D.C. :
U.S. Dept. of Agriculture, Bureau of Animal Industry,
1904.
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| Series: | Bulletin (United States. Bureau of Animal Industry) ;
62. |
| Subjects: |
Table of Contents:
- Introduction. pp. 7.
- Physical changes. pp. 8.
- Chemical changes. pp. 9.
- Causes of these changes : Lactic-acid bacteria
- Pepsin
- Galactase. pp. 11.
- The direct action of bacteria. pp. 15.
- Bacterial flora of Cheddar cheese. pp. 17.
- The effect of temperature on the flora of cheese. pp. 26.
- Bacterial enzymes. pp. 28.
- Source of bacterial enzymes in cheese. pp. 32.
- Summary. pp. 35.
- Bibliography. pp. 37.